• Culinary Management: • ● Plan and direct food preparation and culinary activities in the kitchen. • ● Lead and manage the kitchen team, providing guidance, training, and support to achieve culinary excellence. • ● Ensure that all kitchen staff adhere to standard operating procedures and food safety regulations. • ● Collaborate with other departments to ensure seamless coordination and delivery of food service. • ● Participate in food preparation. • Menu Development: • ● Develop creative and diverse menus that cater to different tastes and dietary preferences. • ● Recommend high-quality ingredients and create innovative dishes to enhance the dining experience. • ● Monitor food trends and customer preferences to continuously improve and update menus. • Food Quality and Presentation: • ● Oversee the preparation, cooking, and presentation of dishes to ensure consistent high quality. • ● Maintain a high standard of food presentation and garnishing to delight our guests. • ● Conduct taste tests and quality checks to maintain the highest level of culinary excellence. • ● Develop a receipe book and train kitchen staff to maintain quality of receipes. • ● Ensure standardized plating, portioning and quality of all dishes. • Cost Control and Inventory Management: • ● Manage food costs and portion control to maximize profitability. • ● Monitor kitchen expenses and identify cost-saving opportunities. • ● Conduct regular inventory checks and manage kitchen stock levels efficiently. • ● Share weekly wastage reports and develop systems to reduce wastage. • Hygiene and Safety Compliance: • ● Ensure strict adherence to food safety and hygiene standards. • ● Implement and maintain health and safety protocols in the kitchen. • ● Monitor the cleanliness and organization of the kitchen and storage areas. • Staff Training and Development: • ● Train and mentor kitchen staff to enhance their culinary skills and expertise. • ● Conduct performance evaluations and provide ongoing training and development opportunities. • Collaboration and Communication: • ● Collaborate with the Food and Beverage Manager and Sales Manager to design special event menus and promotions. • ● Communicate effectively with the front-of-house staff to ensure smooth coordination between kitchen and service.

• ● Proven experience as a Head Chef or Executive Chef or Executive Sous Chef in a hotel or fine dining restaurant. • ● Culinary degree or equivalent qualification. • ● Extensive knowledge of culinary techniques, cuisines, and food trends. • ● Strong leadership and team management skills. • ● Excellent creativity and ability to develop unique and appealing menus. • ● Knowledge of food safety regulations and health standards. • ● Proficiency in food cost management and inventory control. • ● Excellent communication and interpersonal skills. • ● Ability to work collaboratively with cross-functional teams. • ● Willingness to work evenings, weekends, and holidays. • Dedicated employment platform

Please send your CV to hr@canary-hotel.com subject: Executive Hotline Chef Application